Black Bean Pumpkin Soup

• 46 1/2 ounces black beans, rinsed and drained
• 1 cup tomatoes, canned, drained and chopped
• 1 1/4 cups onions, chopped
• 1/2 cup shallot, minced
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter
• 4 cups beef broth
• 16 ounces pumpkin puree
• 1/2 cup dry sherry
• 1/2 lb cooked ham, 1/8-inch dice
• 3 tablespoons sherry wine vinegar (or more)
• sour cream, garnish
• pumpkin seeds, roasted, coarsely chopped

1. In a food processor coarsely puree beans and tomatoes.
2. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
3. Stir in bean puree.
4. Stir in broth, pumpkin, and sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
5. Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.
6. Season soup with salt and pepper.
7. Serve soup garnished with sour cream and toasted pumpkin seeds.

black beans, tomatoes, onions, shallot, garlic, ground cumin, ground cumin, salt, black pepper, unsalted butter, beef broth, pumpkin puree, dry sherry, ham, sherry wine vinegar, sour cream, pumpkin seeds

Taken from www.food.com/recipe/black-bean-pumpkin-soup-248708 (may not work)